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Sticking to a meaty diet may fuel the development of non-alcoholic fatty liver disease and liver fibrosis.
Avid consumers of red and processed meats tend to have a high likelihood of developing non-alcoholic fatty liver disease (NAFLD).
Fondness for processed meats may put an individual at risk of developing lung cancer.
Followers of diets that promote the consumption of processed and unprocessed red meat may have a high tendency to suffer from stroke, heart failure, coronary heart disease, gestational diabetes, and type 2 diabetes mellitus.
Sticking to a diet high in red and processed meat may drive up an individual's chances of developing and dying from chronic diseases, such as stroke, hypertension, heart failure, coronary heart disease (CHD), and type 2 diabetes mellitus.
The probability of suffering from deaths arising from ischemic heart disease may be high among individuals, especially men, who enjoy consuming processed and unprocessed red meat.
Individuals may be edging closer to a diagnosis of colon and rectal cancer with every portion of red and processed meats they consume.
Fervent consumption of red and processed meats may prime cells in the lungs to become cancerous in men.
Indulgence in processed meats may lead to the development of diabetes mellitus.
Diets that favor the consumption of salty foods, such as pickled vegetables and processed meats, may promote the development of gastric (stomach) cancer.
Upping the intake of foods loaded with nitrosamine and nitrite, such as processed meats, preserved fish, and vegetables, may result in a spike in the risk of esophageal and gastric (stomach) cancer.
